michelle05
Tue, Dec-05-06, 00:48
Tinga Poblana
Shredded Pork and Beef with Chipotle and Tomates Verdes
8 oz boneless lean pork, cut into chunks
1 lb beef flank steak, cut into chunks
2 bay leaves
2 cloves garlic
salt
1 lb chorizo
1 onion, coarsely chopped
1 clove garlic, minced
1 1/2 lb ripe tomatoes, peeled and coarsely chopped
8 oz tomatoes verdes, husks removed and finely sliced. About 1 cup.
1/2 tsp dried oregano
1 small sprig marjoram (about 1/4 tsp dried)
1 small sprig thyme (about 1/4 tsp dried)
1/4 tsp freshly ground pepper
1/4 cup pickled chile chipotle juice
3 pickled chiles chipotles, cut into strips
Place the meat in a large pot and cover with cold water. Bring to a boil over high heat and skim the surface. Lower the heat and add the bay leaves, garlic cloves, and 1 tsp salt. Cover and cook over low heat for 1 hour or until the meat is tender. Let cool in the stock, then drain, reserving the stock. Shred the meat and set aside.
Remove the casing from the chorizo and cut into large chunks. Place in a skillet and fry over medium heat until lightly browned and some of the fat has been rendered. Remove the chorizo and set aside. Add the onion and minced garlic to the skillet and saute for 2 minutes. Add the tomatoes, tomates verdes, oregano, marjoram, thyme, pepper, and 1 Tbsp salt. Simmer over low heat for 5 minutes, stirring occasionally. Add the chipotle juice and stir.
Add the shredded meat to the skillet, stir well and add 1 cup of the reserved stock. Add the chorizo, cover and cook over lowe heat for 15 minutes. If the sauce is too thick, add more stock.
Serve very hot, garnished with chile strips.
Shredded Pork and Beef with Chipotle and Tomates Verdes
8 oz boneless lean pork, cut into chunks
1 lb beef flank steak, cut into chunks
2 bay leaves
2 cloves garlic
salt
1 lb chorizo
1 onion, coarsely chopped
1 clove garlic, minced
1 1/2 lb ripe tomatoes, peeled and coarsely chopped
8 oz tomatoes verdes, husks removed and finely sliced. About 1 cup.
1/2 tsp dried oregano
1 small sprig marjoram (about 1/4 tsp dried)
1 small sprig thyme (about 1/4 tsp dried)
1/4 tsp freshly ground pepper
1/4 cup pickled chile chipotle juice
3 pickled chiles chipotles, cut into strips
Place the meat in a large pot and cover with cold water. Bring to a boil over high heat and skim the surface. Lower the heat and add the bay leaves, garlic cloves, and 1 tsp salt. Cover and cook over low heat for 1 hour or until the meat is tender. Let cool in the stock, then drain, reserving the stock. Shred the meat and set aside.
Remove the casing from the chorizo and cut into large chunks. Place in a skillet and fry over medium heat until lightly browned and some of the fat has been rendered. Remove the chorizo and set aside. Add the onion and minced garlic to the skillet and saute for 2 minutes. Add the tomatoes, tomates verdes, oregano, marjoram, thyme, pepper, and 1 Tbsp salt. Simmer over low heat for 5 minutes, stirring occasionally. Add the chipotle juice and stir.
Add the shredded meat to the skillet, stir well and add 1 cup of the reserved stock. Add the chorizo, cover and cook over lowe heat for 15 minutes. If the sauce is too thick, add more stock.
Serve very hot, garnished with chile strips.